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Carrot Souffle

Carrot Souffle

Runner Up

Southern Living DECEMBER 2001

  • Yield: Makes 8 servings

Ingredients

  • 1 pound carrots, peeled and chopped
  • 3 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Preparation

Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.

Process carrots in a food processor until smooth.

Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.

Bake at 350° for 45 minutes or until set. Prep: 10 min., Cook: 45 min., Bake: 45 min.

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Carrot Souffle recipe

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